Tex-Mex Tofu
Serves 4
Ingredients
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons minced garlic
- 1 pound extra-firm tofu, cut into 4-1/2-inch thick slices
- 1 1/2 cups yellow corn kernels, blanched
- 1 cup cooked pinto beans, drained and rinsed
- 1 cup California Black Ripe Olives, halved
- 2 tablespoons minced jalapenos
- 1 1/4 teaspoons Kosher salt
- 1 teaspoon ground cumin
Directions
- In a shallow mixing bowl combine 2 tablespoons of lime juice, 2 teaspoons of olive oil, chili powder and garlic.
- Place tofu pieces in mixture, cover and marinate for 30 minutes.
- Combine remaining lime juice and olive oil with corn, pinto beans, California Ripe Olives, jalapenos, 1/4 teaspoon of salt and cumin. Set aside.
- Season tofu with remaining salt and grill over medium-high heat for 4-5 minutes on each side. Transfer to serving plates and top with 4-5 ounces of corn salsa.
